Greek Yogurt Chicken Wrap

SERVINGS

INGREDIENTS

Ingredients:
- 12 Mi Rancho Flour Grande Tortilla 12’ (100306)
Dressing :
- 4 Tbsp minced, Garlic
- 2 Tbsp Dry Oregano
- 2 Tbsp chiffonade, mint
- 1 Cup Lemon Juice
- 2 Cups Greek Yogurt
- 1 Cup Olive Oil
- 2 Tsp Salt
- 1 Tsp Black Pepper
Chicken Filling :
- 12 Cups Cooked, shredded chicken
- 4 Cups Halved, cherry tomatoes
- 4 Cups Arugula
- 2 Cups thin sliced cucumbers
- 6 Cups Crumbled, feta cheese
- 2 Cups thin sliced, red onion

INSTRUCTIONS

For the dressing: Put all dressing ingredients in the food processor and pulse until combined,
about 10-15 pulses. Set aside in refrigerator.
Remove Mi Rancho Tortillas from the fridge and let them soften at room temperature for thirty
minutes.
When ready to use Mi Rancho Tortillas heat on a flat top (5 seconds on each side on 350) so
the tortilla is pliable.
Wrap Build:
- 1 Tortilla Toasted
- 2 oz of Yogurt dressing down the center of the tortilla
- ½ cup Feta Cheese down the center
- ¼ cup Arugula down the center
- ¼ cup Cherry Tomatoes down the center
- 1/8 cup Sliced Cucumber shingled down the center
- 1/8 cup of Red Onion shingled down the center
- 1 cup shredded chicken down the center
- 2oz of Yogurt Dressing on top
- Roll tightly and slice in half

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